Jam Soufflé

Ingredients

• 3 tablespoons Jam
• y2 oz. Butter
• the whites of three Eggs
• Castor Sugar

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 22. The excerpt below is the record exactly as published.

castor sugar and one clove. Moisten the edge of paste with a little water, and put another round of paste on top and join the edges neatly. They will take about 20 minutes to bake. Dust some castor sugar over before serving. Batter ipu&&mg (goofc). Ingredients. — 3 Eggs, 1 pint Milk, 1 oz. Butter, 3 ozs. Flour. Method. — Grease a basin well with the butter, and also a piece of paper to go over the top. Pass the flour through a sieve into a basin, make a well in the centre, then put in the eggs and add the milk, very gradually stirring all the time, and when mixed beat for five minutes. Steam for 1 y2 hours. Breafc pufc&xng. Ingredients. — 1 lb. of scraps of Bread, 1 pint of Milk, 2 Eggs, 3 ozs. Sugar, a little Nutmeg, 2 ozs. Suet, X lb. Currants. Method. — Boil the milk and pour it on the scraps of bread : let it soak, and then beat it up finely with a E 66 HOT PUDDINGS. fork. Add the suet — chopped very small, the nutmeg, sugar and currants, and beat in the eggs one at a time. Bake for half an hour in a slow oven, placing it first under the browning shelf and then on the top of it. This pudding may also be steamed for an hour instead of baked. Caramel pufc&lngs. Take some plain dariole moulds and put a good teaspoonful of castor sugar in each, with a teaspoonful of lemon juice. Stand these on a tin in the oven or on the top of a gas burner turned low down until the sugar turns a deep brown. Then take up each mould and turn it round and round so that the caramel entirely covers the mould, and let it get quite cold. Then make a custard with four eggs and a pint of milk ; sweeten and flavour, and fill the moulds. Let them steam very gently about ten or fifteen minutes until the custard is set and firm. Turn out most care- fully. The caramel will partly run off and form a sauce. Christmas plum pushing. Ingredients.— 2 lbs. of Raisins, i lb. of Currants, i lb. Bread Crumbs, I lb. Suet, I lb. Flour, X lb. ground Almonds, X lb. Candied Peel, X a Nutmeg (grated), X lb. Castor Sugar, X teaspoonful Salt, 2 teaspoonsful of Carbonate of Soda dis- solved in 1 pint of Milk, and 6 Eggs. Method. — Stone the raisins, chop the suet finely, and put all the dry ingredients into a basin and mix HOT PUDDINGS. 67 thoroughly. Then add the eggs one at a time, and, lastly, the milk and soda. Put into buttered basins or moulds with a butter paper over, and steam five hours. Serve with a good custard sauce, to which has been added ^ gill of good brandy. Cbulm Xeigb flMibbing. Ingredients. — 2 lbs. Apples, 1 Lemon, 1 oz. Castor Sugar oz. Flour, 2 Eggs, 1 oz. Butter, 1 gill Water. Method.— Butter a pie dish, peel and core the apples and stew them till tender in the water ; and then add the peel of one lemon grated, with a squeeze of lemon juice. Stir in the sugar and butter and flour, and lastly beat in the yolks of eggs one at a time. Bake in a quick oven, and make a meringue mixture with the whites of eggs and put over the top. Dariols a la Manilla. Ingredients. — 1 gill Milk, 1 gill Cream, 1 oz. Flour, 1^ ozs. Castor Sugar, 1 oz. Butter, Essence of Vanilla, 1 Egg. Method. — Line some deep moulds or patty pans with some good short crust, and fill them with this mixture. Cream the butter and sugar together, then stir in the flour and add one egg ; mix well, and gradually add the cream and milk, and lastly the 68 HOT PUDDINGS. flavouring. Fill the moulds about three-parts full, and bake for 20 minutes. Turn out carefully. jfrencb lp>ufc£>ma. Butter a pudding mould and line it with preserved cherries, then thin slices of French roll, next ratafias, then cherries, French roll and so on, until the mould is full. Mix two eggs with half a pint of milk, y2 oz. of castor sugar and a little nutmeg. Pour over the pudding, let it soak a little while, cover with a buttered paper and steam one hour. fritter Batter. Ingredients. — % lb. Flour, 1 gill Warm Water, 1 oz. Butter, or Salad Oil, 1 Egg. Method. — Put the flour through a sieve into a basin, make a. well in the centre and drop in the yolk of the egg. Melt the butter in the warm water, or add the salad oil and mix this gradually with the flour and egg. Whip up the white of egg to a strong froth and mix in lightly. For savouries, add a little cayenne and salt. For sweets, the castor sugar should be sprinkled over just as the fritters are going to be served. Fish, meat and tripe, etc., may be used, or any kind of fruit, such as bananas, apples, oranges, apricots. HOT PUDDINGS. 69 pine apple, etc., for fritters, the batter well covering what has to be cooked and fried a golden brown in deep frying fat. (BolDen Xemon jpu&fctng. Ingredients. — 1 gill boiling Water, 1 oz. Corn Flour, 1 oz. Butter, 2 ozs. Castor Sugar, 1 Egg, 1 Lemon, 2 ozs. Pastry. Method. — Mix the corn flour with a little cold water and pour the boiling water on to it. Then stir in the butter and sugar, the lemon juice and grated lemon peel. Lastly, mix the yolk of egg and stir in ; pour into a pie dish, decorated at the edge with the pastry, and bake quarter of an hour. Use the white of egg to decorate the top and garnish with cherries. tmyncfe puddings. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, 2 ozs. Sugar, 2 Eggs, 1 teaspoonful Essence of Vanilla, % teaspoonful Baking Powder. Method. — Cream the butter and sugar together, mix the flour and baking powder and pass through a hair sieve on to a piece of paper. Beat in one egg with the butter and sugar, add half the flour, and when well mixed add the other egg and rest of flour. Bake in well buttered dariole moulds for ten minutes, and ;o HOT PUDDINGS. serve with jam sauce. Place these under the browning or solid shelf to bake. 3-nfcian fritters. Ingredients.— i oz. Flour, i oz. Butter, i gill of Hot Water,, yolks of 2 Eggs, the whites well whipped, Castor Sugar and Jam. Method. — Make a panada of the flour, butter and water, cooking it thoroughly ; then take the saucepan off the gas, and when a little cool beat in the yolks of the eggs one at a time and stir the whites lightly in- Fry in hot fat about the same temperature as for French pastry, letting the fat get gradually hotter after the fritters are in. Drop in pieces the size of a walnut,, and when they are risen and golden brown in colour,, drain on some kitchen paper and serve immediately piled high on a dish paper with plenty of castor sugar over. Serve with jam or marmalade in the centre. 3am SoufBee. Ingredients.— 3 tablespoons Jam or y2 oz. Butter, the whites of three Eggs

Cook this with the app: pantry check, scaling, and the assistant.